Re: COOKIES ANONYMOUS

I like your description of the Candybar Cookies! I think they should be renamed Squillionare's Shortbread! They are very easy, just multi-stepped. I hope you enjoy them. They never last long around here! xx
Joanne

Heat oven to 350ÃƒÆ’Ã¢â‚¬Å¡Ãƒâ€šÃ‚Â° F. Using an electric mixer fitted with a whisk attachment, beat the egg whites on high until stiff peaks form, about 1 1/2 minutes. With the mixer running, slowly add the granulated sugar. Continue beating until glossy, about 1 minute. Add the orange zest and vanilla. In a small bowl, combine the flour and baking powder. Gently fold the flour mixture into the egg mixture until no white streaks remain. Spoon the batter into a large resealable plastic bag. Using scissors, cut the end off a corner of the bag to create a circle about 1/2 inch in diameter. On a parchment-lined baking sheet, pipe the batter into 24 1 1/2-inch rounds (about the size of silver dollars). Bake until puffed and golden, about 12 minutes. Transfer to a rack to cool completely. Meanwhile, in a small bowl, combine the sour cream and preserves. Spread some of the raspberry mixture onto the bottom of half the cookies. Form sandwiches with the remaining cookies. Sprinkle with the confectioners' sugar just before serving.

Heat oven to 350ÃƒÆ’Ã¢â‚¬Å¡Ãƒâ€šÃ‚Â° F. Lightly coat a 9-inch square baking pan with vegetable cooking spray.Using an electric mixer, beat the butter and light brown sugar together until light and fluffy. Beat in the eggs and vanilla. Add the flour, baking powder, baking soda, salt, and cinnamon and blend until smooth. With a spoon, stir in the oats, chocolate chips, and apricots.
Press the batter into the pan and bake 25 to 30 minutes or until the top is golden and the pastry begins to pull away from the sides of the pan. The center should be slightly soft. Cool on a wire rack for 15 minutes. Cut into 18 bars when still warm, then let cool completely before removing from the pan.

Re: COOKIES ANONYMOUS

Re: COOKIES ANONYMOUS

For those chocolate lovers out there - I just couldn't resist in sharing a few of my favourites.

Don't over mix or overcook these brownies or they'll become too cake like, and dry. They're supposed to be moist and gooey inside, so you can't test them for doneness with a toothpick. Instead, keep an eye on them while they're baking: they will swell up and then level off just before they're done.

Spread the dough evenly in the prepared pan and bake at 350 degrees for 25 to 30 minutes. The brownies will swell up and then level off just before they are done. They should remain moist even when done: do not over bake.

Cool before cutting. To serve, place a scoop of vanilla ice cream in the center of the brownie, and drizzle with warm Chocolate Sauce. Garnish with berries and dust with powdered sugar.

Cut the chocolate and butter into small pieces and place with the brandy, orange liqueur, and golden syrup in a double boiler and allow to soften. The butter will melt, but the chocolate chunks will hold their shape until pressed. Remove from the heat and whisk together. When the mixture is smooth. Stir in the cream.

This sauce keeps very well in the refrigerator. If you leave out the cream, it makes a great icing.

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